Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread
In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components that make up the recipe ingredients. In this reg...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2019-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/245 |
| _version_ | 1797516471734108160 |
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| author | N. V. Sokol E. A. Atroshchenko |
| author_facet | N. V. Sokol E. A. Atroshchenko |
| author_sort | N. V. Sokol |
| collection | DOAJ |
| description | In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components that make up the recipe ingredients. In this regard, the study and application of electrochemical activation (ECHA) of water as a method of intensifying the processes of baking is a promising and relevant direction, which predetermined the purpose of this work - investigation of electrochemical activation of water on dough rheology and bread quality. In order to achieve the goal of research, physical, chemical and instrumental methods generally accepted in baking industry were used. Activated water was obtained by electrolysis. The test results on the Farinograph instrument showed that water anolyte and catholyte affect the structural and mechanical properties of dough in different ways, such as kneading time, stability time, plasticity, thinning dough, valorimetric evaluation and, as a result, changes in bread quality. It has been established that water anolyte has an oxidizing effect on proteolytic enzymes of flour, catholyte - reducing effect, which allows to use ECA water for special purposes. When processing flour from sprouted wheat grains or with weak gluten, it is recommended to use water anolyte to strengthen the structure of gluten proteins. And when kneading dough from frost flour or subjected to strong drying of grain - catholyte. |
| first_indexed | 2024-03-10T07:01:42Z |
| format | Article |
| id | doaj.art-34f8e59bccf8494ebf41ac210c5b9f0e |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2024-03-10T07:01:42Z |
| publishDate | 2019-03-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-34f8e59bccf8494ebf41ac210c5b9f0e2023-11-22T16:04:52ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292019-03-010117017710.24411/2072-0920-2019-10117244Study of the effect of electrochemically activated water on rheological properties of dough and quality of breadN. V. Sokol0E. A. Atroshchenko1FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin»FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin»In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components that make up the recipe ingredients. In this regard, the study and application of electrochemical activation (ECHA) of water as a method of intensifying the processes of baking is a promising and relevant direction, which predetermined the purpose of this work - investigation of electrochemical activation of water on dough rheology and bread quality. In order to achieve the goal of research, physical, chemical and instrumental methods generally accepted in baking industry were used. Activated water was obtained by electrolysis. The test results on the Farinograph instrument showed that water anolyte and catholyte affect the structural and mechanical properties of dough in different ways, such as kneading time, stability time, plasticity, thinning dough, valorimetric evaluation and, as a result, changes in bread quality. It has been established that water anolyte has an oxidizing effect on proteolytic enzymes of flour, catholyte - reducing effect, which allows to use ECA water for special purposes. When processing flour from sprouted wheat grains or with weak gluten, it is recommended to use water anolyte to strengthen the structure of gluten proteins. And when kneading dough from frost flour or subjected to strong drying of grain - catholyte.https://newtechology.mkgtu.ru/jour/article/view/245glutenproteinfarinographdough rheologytest bakingbread qualityelectrochemically activated wateranolytecatholyte |
| spellingShingle | N. V. Sokol E. A. Atroshchenko Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread Новые технологии gluten protein farinograph dough rheology test baking bread quality electrochemically activated water anolyte catholyte |
| title | Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread |
| title_full | Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread |
| title_fullStr | Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread |
| title_full_unstemmed | Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread |
| title_short | Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread |
| title_sort | study of the effect of electrochemically activated water on rheological properties of dough and quality of bread |
| topic | gluten protein farinograph dough rheology test baking bread quality electrochemically activated water anolyte catholyte |
| url | https://newtechology.mkgtu.ru/jour/article/view/245 |
| work_keys_str_mv | AT nvsokol studyoftheeffectofelectrochemicallyactivatedwateronrheologicalpropertiesofdoughandqualityofbread AT eaatroshchenko studyoftheeffectofelectrochemicallyactivatedwateronrheologicalpropertiesofdoughandqualityofbread |